Roasted Poblano sauce 

This quick poblano sauce is the easiest way to add flavor to so many meals, it is perfect for preparing meals such as enchiladas, pasta, and meats. With only a few ingredients like roasted poblanos, onions, garlic, and Mexican Crema, this will become your go-to sauce. 

Roasted Poblano Sauce

This roasted poblano sauce is creamy, flavorful, and ready in a few minutes. In Mexican cuisine, we have many creamy sauces, some with chipotle and others with avocado, but today, we will focus on the many uses of the poblano sauce. I don't know about you, but I always prefer meals that have a saucy texture, and I think most Mexicans do, too. So, if you love creamy or saucy meals, this recipe is for you. This versatile sauce combines the rich, roasted flavors of poblano peppers with cream, garlic, and chicken bullion to create a balanced and delicious condiment.

On top of being quick and easy to make, this condiment brings a smoky and mildly spicy flavor to many dishes. It is perfect for drizzling over meats, enchiladas, or pasta. 

So, whether you're looking to elevate your weeknight dinners or add a gourmet touch to your favorite recipes, roasted poblano sauce is a fantastic choice that captures the flavors of Mexican cuisine in every bite.

How to make Poblano Sauce

Here is a list of ingredients you will need to make this easy poblano cream sauce recipe.

Ingredients:

• Poblano Peppers previously roasted, deveined, and stem removed see (Learn how to roast them here)
• Vegetable oil
• Olive Oil
• White onions finely chopped
• Garlic cloves 
• Milk or chicken broth
• Mexican Cream or heavy cream
• Chicken bouillon in granules form
• Salt and pepper, to taste

Instructions

Even though this recipe is straightforward, I will break down the directions for this recipe into sections.

Roast the Poblano Peppers:

For this recipe, I will show you how to roast the poblanos in your broiler, though is not the traditional way to roast them in Mexico, this is an easier and less messy way to roast chiles poblanos. For other techniques, look into (How to roast poblanos in 5 different ways)

• Set your oven to broil. 
• Cover a baking sheet with aluminum foil.
• Brush your peppers with vegetable oil thoroughly and place them on the baking sheet. 

• Broil them until you can see the skin blister and evenly roasted.
• Remove the poblanos and cover them with aluminum foil for about 10 minutes. 
• Once they have cooled down enough to handle, peel the skin off of the peppers with your fingers. After peeling the peppers, make a slit cut lengthwise in each one. Remove seed and veins.

Sauté the other ingredients:

• In a medium saucepan, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.
• Add the minced garlic and sauté for another 1-2 minutes until fragrant. Don't let them burn. 

Blend the Sauce:

• Add the roasted poblano peppers, sautéed onions, and garlic in a blender. 
• Pour in the milk, Mexican crema, and chicken bullion and blend until creamy.

Finish the Sauce:

• Return the blended mixture to the saucepan over low heat.
• 2-3 minutes until the sauce is warmed through and slightly thickened.
• Season with salt and pepper to taste. 

Serve and Enjoy:

• Use the roasted poblano sauce to drizzle over grilled chicken, enchiladas, or pasta. 

Notes, Tips, and Substitutions

• Select peppers that are firm, glossy, and free from blemishes. Look for poblanos that are dark green and free of wrinkles. 
• You can roast the poblano peppers over an open flame on a gas stove, under the broiler, or even in your instant pot. Some methods are quicker than others and have slightly different flavors, but all will give you the desired charred skin.
• If you are using store-bought Mexican crema, avoid adding salt to the sauce, as it may be too salty. 
• If Mexican crema is not readily available in your grocery store, try making your own with our recipe. However, if you are in a time pinch, you can substitute heavy cream for the Mexican crema. Another alternative is sour cream, even though it is more acidic for this sauce, in my opinion.  
• If you prefer a spicier sauce, consider adding a jalapeño or serrano pepper when roasting the poblanos and adding when blending.
• If you want a thicker sauce, reduce the amount of milk or let the sauce simmer longer after blending to evaporate some of the liquid.

What to Serve with Poblano Sauce

This creamy sauce can be part of various dishes, such as chicken with creamy sauce, pasta with poblano sauce, enchiladas verdes, quesadillas, and tacos. This creamy sauce goes well with all kinds of grilled meats, like chicken and fajitas, or even as a dip with corn tortillas chips. Experiment with different pairings to find your favorite!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for homemade poblano sauce, take a look at some of these other quick recipes:

• Chipotle chicken breast
• How to make adobo sauce
• Mexican spaghetti rojo
• Guacamole recipe

If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it!

Frequently Asked Questions About Poblano Sauce

I want to share some of the few questions I've been asked and my answers.

What does poblano sauce taste like?

This poblano sauce has a creamy, slightly smoky flavor with mild heat. The roasted poblano peppers also have an earthy taste and are perfectly complemented by the creaminess of ingredients like heavy cream or Mexican crema. 

How do I roast poblano peppers for the sauce?

You can roast poblano peppers by placing them directly over a gas flame, under a broiler, or on your instant pot. The goal is to chard the outer layer of the roasted peppers and remove the skin by covering them or placing them in a bowl and covering them tightly with plastic wrap. You may be wondering if this step is necessary, and it is. The roasting process allows the pepper to get a smokey, earthy flavor. The good part is that there are many ways to achieve the process; look at my post (How to roast poblanos in 5 different ways) to learn more about it. 

How spicy is poblano sauce?

The spiciness will vary depending on the Poblano peppers. They are typically mild in heat, ranging from 1,000 to 2,000 on the Scoville scale. The sauce has a gentle spice level that most people can enjoy. If you prefer a spicier sauce, add hotter peppers like jalapeños or serranos. If your pepper is too spicy to your liking, I highly recommend reducing the amount to 2 peppers for the recipe. 

Can I make poblano sauce in advance?

Yes, you can make poblano sauce ahead of time. It can be stored in an airtight container in your fridge for up to 4 days. Reheat it gently on the stovetop, adding a little broth or milk to adjust the consistency.

What can I substitute for poblano peppers if I can't find them?

If you can't find poblano peppers, you can substitute Anaheim peppers, which have a similar mild heat but slightly sweet flavor. You can use your favorite peppers for a more robust heat level, but the flavor profile will be different.

How can I make poblano sauce vegan?

To make a vegan version of poblano sauce, substitute the Mexican crema with a plant-based alternative like non-dairy milk thickened with a bit of cornstarch. 

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